Adobong Isaw ng Baboy (Tumbong Recipe)

If you love street-style dishes that deliver on flavor and nostalgia, Adobong Isaw ng baboy might just be your next favorite. This chewy, garlicky pork intestine dish is cooked adobo-style and is perfect as a main dish or pulutan.

By: Vanjo Merano
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Published: 7/22/25

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Adobong Isaw is a bold and flavorful dish made with pork large intestines (also known as tumbong) simmered in vinegar, soy sauce, and garlic. It’s a popular pulutan in the Philippines, known for its savory-tangy flavor and chewy texture. Whether served as pulutan or ulam with rice, this version brings out the richness of traditional Filipino comfort food.

What is Adobong Isaw Ng Baboy?

This is a variation of the classic Filipino adobo dish, but it uses pork large intestines (isaw or tumbong) as the main protein. The intestines are thoroughly cleaned, boiled until tender, then simmered in a mixture of vinegar, soy sauce, garlic, and spices. It’s often served with steamed rice or as an appetizer paired with drinks. This version adds a depth of flavor using beef broth and oyster sauce, resulting in a rich, savory dish with just the right kick from chili peppers.

I also have a similar recipe that uses pork small intestines instead of large ones. If you’re interested in trying a variation of this dish, check out this Adobong Isaw (Small Intestine Version).

Ingredients for Adobong Isaw Ng Baboy

Here are the ingredients you’ll need to prepare Adobong Isaw Ng Baboy:

Main Ingredients:

Pork large intestine – The star of this dish. Make sure it’s properly cleaned and boiled for tenderness.
Garlic – Adds a strong aromatic base to the adobo.
Thai chili pepper – Brings a bit of heat that complements the richness of the dish.
Soy sauce – A savory component that defines adobo.
Vinegar – Adds a tangy sharpness that balances the flavors.
Beef broth – Infuses the dish with added umami and richness.
Brown sugar – Provides a subtle sweetness to round out the acidity.
Oyster sauce – Deepens the savory character of the dish.
Cracked peppercorn – Gives a rustic peppery bite.
Green onions – Added for freshness and color.
Cooking oil – Used for frying and sautéing.

Boiling Ingredients:

Salt – Helps clean the intestines and adds initial flavor.
Ginger – Removes any unwanted odor from the pork intestines.
Water – Used for boiling the intestines until tender.

How to Cook Adobong Isaw ng Baboy

Boil and tenderize the isaw
In a wok, combine pork large intestines, ¼ cup of salt, and crushed ginger. Pour in 1 quart of water. Cover and bring to a boil. Lower the heat and simmer for about 90 minutes or until the intestines become tender.
Prepare and slice
Remove the intestines from the wok. Rinse well under running water to ensure it’s clean and odor-free. Slice into serving pieces.
Toast garlic and sauté the intestines
In a clean wok, combine crushed garlic and ¼ cup of cooking oil. Cook over low heat until the garlic turns golden brown. Remove the garlic and separate the oil. Pour back about 3 tablespoons of the garlic-infused oil into the wok, then add 2 teaspoons of the toasted garlic. Add the sliced intestines and sauté until lightly browned.
Build the adobo flavor
Pour in soy sauce. Add cracked peppercorn and dried bay leaves. Cook for a few minutes, then pour in the vinegar. Let it boil without stirring. After it boils, stir and add beef broth. Simmer until the liquid reduces to about one-fourth.
Add sweetness and spice
Stir in brown sugar and chopped Thai chili peppers. Mix well to let the flavors blend.
Finish with oyster sauce and garnish
Add oyster sauce and mix until fully incorporated. Stir in chopped green onions and the remaining toasted garlic. Cook for another 30 seconds. Transfer to a serving plate. Serve hot and enjoy as ulam or pulutan.

Tips in Cooking Adobong Isaw

Cleaning is crucial. Rinse the intestines multiple times and boil with salt and ginger to remove odor and impurities.
Simmer uncovered. This helps reduce the sauce and intensify the flavors.
Control the heat. Start slow when cooking garlic and chili to avoid burning and bitterness.
Make it saucy or dry. Adjust the amount of beef broth depending on your preferred consistency.

Best Ways to Enjoy Adobong Isaw

Main dish – Best served with a plate of hot rice.
Pulutan – Pair it with your favorite cold drink.
Topping – You can use it as a topping for garlic rice.

How This Adobong Isaw Stands Out

This version of Adobong Isaw stands out because of its balance of spice, tang, and umami. The addition of beef broth and oyster sauce adds a richer depth compared to the basic vinegar-soy blend. It’s not just flavorful. It is indulgent and comforting too.

What to Have with Adobong Isaw

Sinangag (Garlic Fried Rice) – A classic pairing for any savory ulam.
Ensaladang Talong – A smoky and tangy side that lightens the richness of the dish.
Lumpiang Togue – Fried mung bean sprout spring rolls that offer a crispy, veggie-forward contrast to the tender, saucy isaw.

Frequently Asked Questions

What part of the pig is isaw?

Isaw refers to the large or small intestines of a pig (or chicken). For this recipe, we use pork large intestines.

How do I clean pork intestines properly?

Rinse the intestines several times with running water, massage with salt, and boil with ginger to remove odor.

Can I use chicken intestines instead?

Yes, but reduce the boiling time since chicken intestines cook much faster than pork.

How long does Adobong Isaw last in the fridge?

Store in an airtight container and refrigerate for up to 3 days. Reheat before serving.

Watch How to Cook Adobong Isaw ng Baboy

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